Ingredients

2 cups Cake Flour

1 tablespoon Baking Powder

1/2 teaspoon Kosher Salt

1 cup Unsalted Butter (for cake)

2 cups Granulated Sugar

1 tablespoon Vanilla Extract

6 large Egg Whites

1 cup Whole Milk

1.5 cups Roughly Chopped Oreo Cookies (for cake)

1 cup Unsalted Butter (for frosting)

4 cups Confectioners Sugar

2 tablespoons Whole Milk (for frosting)

1 cup Chopped Oreo Cookies (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.

Step 2: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt until well combined.

Step 3: In another bowl, beat the unsalted butter, granulated sugar, and vanilla extract until the mixture is light and fluffy.

Step 4: Add the egg whites one at a time to the butter mixture, beating thoroughly after each addition to incorporate well.

Step 5: Alternate adding the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix gently to combine.

Step 6: Fold in the roughly chopped Oreo cookies carefully to distribute them evenly throughout the batter.

Step 7: Spread the batter evenly in the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

Step 8: Meanwhile, prepare the frosting by beating the unsalted butter until light and fluffy. Gradually add the confectioners sugar, beating until smooth.

Step 9: Mix in the whole milk to achieve a spreadable consistency, then fold in the chopped Oreo cookies.

Step 10: Allow the cake to cool completely, then frost generously with the cookies and cream buttercream. Sprinkle extra chopped Oreos on top if desired.

Tips & Variations

If you don’t have cake flour, substitute with all-purpose flour mixed with a tablespoon of cornstarch per cup to maintain that tender texture.

Try using different types of sandwich cookies in place of Oreos for unique flavor variations.

For extra moisture, brush the baked cake with a simple vanilla syrup before frosting.

FAQs

Can I use whole eggs instead of egg whites?

Yes, whole eggs can be used, but the texture will be slightly denser and less airy. The egg whites help keep the cake light and tender.

Can this cake be frozen?

Yes, the cake can be frozen wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting and serving.